20QUARANTINE NACHOS 1: RECIPE

Ingredients:

1/2 Fiesta Size Bag Mission Tortilla Chip Rounds

1/2 beefsteak tomato

1 Roma tomato

3/4 Red onion

1 Yellow onion (small)

1 1/2 Jalapeño peppers

1 lb Vegetarian ground beef

1 Avocado

1/2 Lime

2 cups Pepperjack Cheese

2 Tbs Homemade Hotsauce

1. Preheat the oven to 275°F. Sauté the onions in a large iron skillet until soft and lightly golden. Add vegetarian ground beef, season with salt and pepper, and cook until the “meat” is brown and the onions are dark gold, adding oil where necessary to prevent sticking.

2. Lay down a 1-chip-thick blanket of chips on the bottom of a baking sheet. Cover with 1/2 of the cheese and 1/2 of the meat mixture. Place another thin layer of chips—it’s ok if there are gaps—and repeat the process.

3. Once the chips are sufficiently doused, pop the tray in the oven for, day, 10 to 15 minutes or so. Everyone’s cheese preference is different, so make sure to follow your heart here. We pulled it out when the cheese was just starting to bubble and turn gold around the edges.

4. While these are in the oven, mix the avocado, lime, and 1/4 of the diced red onion. Season with salt and pepper, and you got yourself an easy guac.

5. Chop up the tomatoes into little bits, mix em with the rest of the diced red onion, some more lime juice, and a dash of pepper for an easy pico. Add hot sauce to taste, if you wanna kick it up a notch.

6. After removing the chips from the oven, promptly add some roasted jalapeño slices, a healthy scoop of guac, a slather of the pico mixture, and a moderate scoop of sour cream.

7. Devour. Pair with a refreshing margarita, or perhaps a pre-mixed Negroni that your bartender friend left on your front stoop as a quarantine gift.